Please advise of any dietary requirements or allergies All entrée can be served as main. appetiser. Duck parfait / rhubarb / walnut / 18.
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- Claud Berry
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1 Please advise of any dietary requirements or allergies All entrée can be served as main appetiser Duck parfait / rhubarb / walnut / Scampi / kingfish / tomato / avocado / entrée Sashimi / wasabi / shoyu / ginger / Venison tataki / beets / yoghurt / peanut / Tuna / coconut / squid / perfumed fruits / Lamb tartare / black garlic / curd / peas / Pork / scallop / doughnut / mandarin / almond / Chicken / prawn / laksa / fish floss / papaya / cashew / Beef rib / bulgogi / kimchi / dumpling / pine nut / vegetarian Baby beets / avocado / radish / mozzarella / peanut / Mushrooms / egg / black garlic / cheese crumble / Heirloom carrots / pumpkin / mandarin / sheep feta / 27.50
2 main Fish / clams / shrimp / mustard / Hapuka / prawn / spicy XO / coconut porridge / Salmon / chicken custard / crumble / dashi / CO2 fish / chips / gribiche / vinegar / Duck / pastilla / shiitake / buckwheat / Wagyu bavette / cheek croquette / green molé / chilli / Lamb / sticky rib / nettle / aubergine / g rib-eye / soft shell crab / black pepper / sides Fries / black sea mayo / Tomato / mozzarella / basil / balsamic / Cos / candied walnuts / parmesan / Greens / pickled garlic / lemon / dukkha / Baby kumara / duck fat / salt & vinegar / 14.50
3 dessert Valrhona / ganache / popcorn / pistachio / Carrot cake / frosting / blood orange / pecan / Lemon delicious / meringue / cotton cake / jelly / Frypan brownie / caramel slice / dulce de leche / famous pavlova Turkish / strawberry / nougat / pomegranate / Brandy snap / ginger / Salted caramel / peanut / sweet treats Licorice allsorts / macaron / Pistachio / ginger slice / Cibo Crunchie / Marshmallow / passionfruit / sherbert / liquid dessert Flight of three dessert wines / 30 ml of each wine / Domaine Pigeade Muscat de Beaumes de Venise 2015 Rhone Valley, France De Bortoli Noble One 2015 NSW, Australia Delgado Zuleta Pedro Ximenez Jerez, Spain
4 NZ cheese Little River Brie de Moutere / apple slaw / cow / Nelson / Devotion / wash rind / pickled apricot / sheep / Nelson / Goat supreme gouda / spiced pear / raisin compote / goat / Mercer / Ohau blue / pickled watermelon rind / goat / Oamaru / Peninsula blue / quince paste / cow / Canterbury /19.00 Barry s Bay Wainui vintage cheddar / grapes / roasted hazelnuts / cow / Canterbury /18.00 french cheese Munster Cru Val de Weiss / red onion marmalade / cow / Roquefort d Argental / spiced fig sausage / vincotto / sheep / Alpine Comte / tarragon jelly / olives / cow / supplier list Bread / Tetsuya / La Françoise Gameford Lodge duck / Averton Ora King salmon / Nelson Raukumara red wild deer / East Cape Freedom Farms pork Juponica Gardens / Viv from Kumeu Fish / fresh sourced daily Firstlight Wagyu beef Provenance lamb / Central Otago Wakanui rib-eye / South Canterbury James the cheese guy Ross Lockey the oyster guy
5 dessert wine Domaine Pigeade Muscat de Beaumes de Venise 2016 Rhone Valley, France Château Jolys Petit Manseng 2012 Jurançon, France Baumard Carte d Or Late Harvest Chenin Blanc 2015 Coteaux du Layon, France Craggy Range Fletcher Family Noble Riesling 2010 Marlborough De Bortoli Noble One Botrytis Semillon 2015 Riverina, New South Wales, Australia Chateau d Yquem Grand Cru Classé 1999 Sauternes, Bordeaux, France glass ½ bottle fortified Delgado Zuleta Pedro Ximenez Jerez, Spain Clearview Sea Red 500mL Hawkes Bay port glass bottle Churchills LBV mL Churchills 10 Year Old 500mL Churchills 20 Year Old 500mL Mazurans Vintage
6 cognac Remy Martin VSOP Hennessy VSOP Delamain Pale and Dry XO Hennessy XO armagnac Delord calvados Breuil scotch The Ardmore Legacy Speyside - full bodied, dry, spicy Cragganmore 12 Speyside Floral, creamy almonds, stemmy hay Laphroaig 10 Islay- Smoky peat notes, vanilla ice ice baby, whiff of notes from the first aid box Auchentoshan three wood Lowland sherry, toffee, black forest gateaux Talisker 10 Islay seaweed, apple peels, volcanic peppery peat The Nikka Japan green apple, green pepper, butter scotch Longrow Peated Campbelltown salt and a leathery smokiness, green grapes, rhubarb Lagavulin 16 Islay lapsang souchong tea, figs, dates, spices a like Longrow 18 Campbeltown Woodshed, porridge, soot Lammerlaw Dunedin Peachy, white pepper, nutty Thomson 21 Auckland sea air, nutmeg, old wood
Please advise of any dietary requirements or allergies All entrée can be served as main. appetiser. Duck parfait / breast / rhubarb / walnut / 18.
Please advise of any dietary requirements or allergies All entrée can be served as main appetiser Duck parfait / breast / rhubarb / walnut / 18.00 Scampi / salted snapper / shiitake / kombucha / 24.00
Signature Menu. The Whole Package. 5 courses 100 Wine match 65
MENU FOR THE WHOLE TABLE ORDERED 24HRS IN ADVANCE Signature Menu Slow salt-cured Ora King Salmon fennel and coriander seeds, red pepper escabeche smoked cream cheese, Juponica garden herbs Creole Style
Signature Menu. The Whole Package. 5 courses 100 Wine match 65
MENU FOR THE WHOLE TABLE ORDERED 24HRS IN ADVANCE Signature Menu Slow salt-cured Ora King Salmon fennel and coriander seeds, red pepper escabeche smoked cream cheese, Juponica garden herbs Creole Style
Signature Menu. The Whole Package. 6 courses 100 Wine match 65. Snapper Ceviche, coconut, chilli, cured shallot, ryeberries, juponica garden herbs
MENU FOR THE WHOLE TABLE Signature Menu Snapper Ceviche, coconut, chilli, cured shallot, ryeberries, juponica garden herbs Seared Tuna, harissa, shitake, edamame, candied sesame, lime ponzu Spiced Calamari,
Signature Menu. The Whole Package. 6 courses 100 Wine match 65. Snapper Ceviche, coconut, chilli, cured shallot, ryeberries, juponica garden herbs
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Dinner - Everyday from 5pm
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Welcome. Two Course A LA CARTE Choice of entree, main or dessert. Three Course A LA CARTE Choice of entree, main & dessert
Welcome Our menus are designed to take you on a food journey, discovering the finest seasonal produce New Zealand has to offer. Our Head Chef Matthias Schmitt, who has worked in Michelin star restaurants
LUNCH STARTERS. Volcanic Ciabatta stuffed with garlic jersey mascarpone - 8
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Starters Natural & Cured
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degustation lunch 80 / 110 with wines 100ml per glass
welcome OUR NEW MENU HAS BEEN CREATED TO ENABLE YOU TO EXPERIENCE EVERY FACET OF THE VERVE MENU. SELECT FROM AN ENTRÉE OR MAIN DISHES TO SATISFY YOUR PALATE AND APPETITE. our mission THROUGH ELEGANT AMBIENCE,
Banoffee pie with banana, with caramel, ice cream and double cream 14.5 Recommended with: Gunderloch Rothenberg Auslese Riesling
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Soft Caramel 5 Salted Caramel 5 Coffee Chocolate 5 Passionfruit & Coconut 5 Raspberry & Vodka 5
DESSERT Banoffee pie with banana, with caramel, ice cream and double cream 14.5 Recommended with: Gunderloch Rothenberg Auslese Riesling Cinnamon & honey crème brulee, with macadamia biscotti 14.5 Recommended
david cassar executive chef
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If you want a dish all to yourself, that's ok too of course!
Tapas at Gothenburg Our tapas are plates designed to share, order a selection for the table and enjoy the variety. The bigger your group, the more flavours you will be able to sample. If you want a dish
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Seven Course Tasting Menu $95pp ($160pp with Matched Wines)
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david cassar executive chef
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TO START. FRESH MARKET FISH SASHIMI $13 Sliced Market Fish served on salted Ice with Soya Sauce, pickled Ginger, Wasabi and smoked Wakame
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Spring & Summer Seasonal Menu
Spring & Summer Seasonal Menu canapés COLD CANAPÉ Pacific oyster, yuzu kosho, pickled cucumber, bonito flakes Confit salmon, falafel crisp, smoked yoghurt, dill cucumber, sour cherry Salmon and spring
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BITES. Served daily from 3:00 pm. Tempura Prawns w Soy, Lime & Ginger dipping sauce.. $13 LIGHTS
BITES Served daily from 3:00 pm Fries chunky or shoestring served w tomato sauce & aioli........ $7.5 Garlic Bread sourdough w house-made garlic butter.............. $7.5 House-marinated Olives w feta
2 courses courses 31.50
Set lunch menu Tuna sashimi scallop, bloody mary jelly, avocado, cucumber, wasabi ( 6supp) Crispy hen s egg duck ham, truffled asparagus salad Wild garlic risotto aged parmesan, parsley purée Cod roast
Braised beef cheek, spring cabbage, glazed shallots, potato purée and a red wine jus
HMS President 1918 3 Course Dinner Menus Menu 1 Included in Package Fillet of beef carpaccio, salted olive popcorn, slow roasted plum tomatoes, parmesan shavings, white truffle dressing Pan-fried mackerel,
Turbot - ( 8 supp.) Pistachio and pine nut crust, cauliflower, pickled cockles, sea vegetables. 2 courses 26.50/ 3 courses 29.50
Set Lunch Menu Celeriac velouté Chestnuts, apple, calvados Lobster ravioli - ( 8 supp.) Crab and tomato bisque, shallot salad, coriander Foie gras parfait Quince, pickled blackberries, granola, toasted
Tea & cake (V) Chocolate globe Sticky toffee pudding (V) Black Iron trifle Vanilla crème brulee (V)... 5.
P U D D I N G S Tea & cake (V).................................................... 6.00 Victoria sponge cake, strawberries & earl grey ice cream Chocolate globe..................................................
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menu Most of our dishes can be altered for specific dietary requirements - feel free to ask
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OYSTERS. Lemon, Black Pepper & Mignonette PRAWN TEMPURA 140. Shiso, Nori & Jalapeno Chive Dressing FRIED BABY SQUID 105
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Small Eat Steamed Siu Mai (Pork & Prawn Dim Sim) (3 pcs) 7.80 Shanghai Meat Dumpling (Pork) (3 pcs) 7.80 Chicken and Vegetable Dumping (3 pcs) 7.80 Duck & Meat Dumpling (3 pcs) 7.80 Prawn Dumpling (3 pcs)
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Menu. Entrees / Light Meals. Kūmara Bread truffled mascarpone / caramelised balsamic / 1 st pressed Mangonui EVO 15.0
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COLD STARTERS. Chopped Raw Fillet of Beef mixed with Capers, Onions, Dill Cucumber, Egg Yolk, Dijon Mustard & Chillies or you can mix it to your taste
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WHITE WINES. 175ml glass bottle Viura, Spain Mistico, Portugal. (The Googly) Chardonnay, Australia
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menu Most of our dishes can be altered for specific dietary requirements - feel free to ask
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NV Quartz Reef Methode Traditionelle / NV Taittinger Cuvée Prestige 20.00/
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Monday 10.30am to 5pm. Thursday 10.30am to 7pm. Sunday 9am to 5pm
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NIBBLES 3.95 WINTER STARTERS
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Freshly Shucked Oysters (GF) Served natural or Kilpatrick (each) 3.5. South Australian King Prawns * Chili, garlic, olive oil 18
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A F T E R D I N N E R
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Freshly shucked Sydney rock 4.5 ea Pacific oysters Sydney rock oysters Red wine and shallot vinaigrette
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TO SHARE. 15 each. * Please inform our Ambassadors if you have any dietary requirements. Cold Cuts 28 with pickles & wood fired bread
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beverage menu summer
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Breakfast from 7am. ICED DRINKS 7.5 Iced Coffee Iced Mocha Iced Chocolate
Breakfast from 7am COFFEE BY PIAZZA DORO Small Large Long & short black 4.5 5 Hand crafted coffee 5 5.5 Flat white, Latte, Cappuccino, Mocha, Macchiato Hot Chocolate 5 5.5 Babyccino 2 ICED DRINKS 7.5 Iced
D E S S E R T & D I G E S T I F R E S T A U R A N T L O U N G E
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D E S S E R T & D I G E S T I F R E S T A U R A N T L O U N G E
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Strawberry gazpacho compressed watermelon tomato concasse crème fraiche micro basil
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Open from 1pm to 9pm daily
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WELCOME TO O REILLY S DINING ROOM We believe dining is about ingredients and friends at the table. We feel that food brings people together, a time for families and friends to share experiences and connect
TO START SMALL PLATES TO SHARE TOASTED CIABATTA WITH GARLIC & HERB BUTTER / OR CHEESE & GRAIN MUSTARD [VA] $7.5
![TO START SMALL PLATES TO SHARE TOASTED CIABATTA WITH GARLIC & HERB BUTTER / OR CHEESE & GRAIN MUSTARD [VA] $7.5](/thumbs/81/82956444.jpg "TO START SMALL PLATES TO SHARE TOASTED CIABATTA WITH GARLIC & HERB BUTTER / OR CHEESE & GRAIN MUSTARD [VA] $7.5")
SMALL PLATES CRAB SANDWICH, SOFT SHELL CRAB, AIOLI & SAMBAL $9.9 STEAMED PORK BUNS & KIM CHI [VGA] $14.9 PRAWN DUMPLINGS WITH BLACK VINEGAR DRESSING $14.9 CHICKEN YAKITORI, CRISPY ASIAN SLAW & KEWPIE MAYO
EVEN T S EVENT PAC K AG ES
EVEN T S EVENT PAC K AG ES EVENTS SPACES VERANDAH LEVEL 60 Seated 150 Cocktail EXCLUSIVE HIRE 600 Cocktail ENTIRE ELEPHANT BAR 54 Seated 100 Cocktail Red room 25 seated 40 cocktail Black room 30 seated
FALL & WINTER DINNER MENU SELECTIONS FOR EVENTS
2018-2019 FALL & WINTER DINNER MENU SELECTIONS FOR EVENTS Menus prepared by Executive Chef Jason Bangerter Pinnacle Award s, Chef of the Year 2017 Canada s 100 Best, Farm to Table Chef 2017 Ranked 5 th
VBASE EVENT CATERING FROM THE GARDEN. Cauliflower, parmesan, gruyere and watercress arancini with wild onion aioli V GF FROM THE COAST
Cauliflower, parmesan, gruyere and watercress arancini with wild onion aioli V GF When alcohol is being served, so must food. Your Vbase Event Planner can advise the amount of food needed for your event
Guests with dietary requirements can be accommodated with prior notice.
Canapé Packages Small bites $6.50 each: Salt Cod Croquettes with pea puree Crab & Sweetcorn Fritters with chilli jam Wild Mushroom Arancini with garlic aioli Prawn Cocktail Served in witlof leaves Spicy
Seared tuna fillet, soft boiled egg, roast tomato, black olive, kipfler potato crisps, sauce verde (GF/DF/PF)
Premium Menu Entrée Seared tuna fillet, soft boiled egg, roast tomato, black olive, kipfler potato crisps, sauce verde (GF/DF/PF) Grilled salmon, fennel chilli puree, crab and fennel Kimchi, rocket oil,
WHITE WINES. 175ml glass bottle Airén, Spain Mistico, Portugal. Vermentino, France Viogner, France
WHITE WINES Airén, Spain (La Mancha) citrus, apple, grapefruit Mistico, Portugal (Ai Galera) crisp, faintly floral, elderflower, citrus, almond Vermentino, France (Passage du Sud) peach, lime blossom,
R E S T A U R A N T S E T M E N U
R E S T A U R A N T S E T M E N U W E L C O M E Thank you f considering Fraser s Restaurant f your group dining experience. Enclosed are our set menus f bookings of 12 me guests. These can been enjoyed
THE REPULSE BAY CLASSIC MENU. The famous Repulse Bay Caesar salad prepared at your table topped with your choice of shaved Parma ham or grilled prawns
THE REPULSE BAY CLASSIC MENU The famous Caesar salad prepared at your table topped with your choice of shaved Parma ham or grilled prawns Traditional French onion soup baked with Gruyère cheese croûtons
served pm NIBBLES (3 for 12.00) red pepper hummus (v) duck liver parfait deep fried white bait seasonal cup of soup (v) caesar salad
lunch served 12.00-6.00pm NIBBLES (3 for 12.00) red pepper hummus (v) 4.50 olives (v) calamari tartar sauce duck liver parfait deep fried white bait seasonal cup of soup (v) 4.00 caesar salad 4.50 served
raw bar tuna sashimi avocado puree - crispy chilli & ginger ~9 caviar cauliflower puree white chocolate smoked eel ~60
starters garden salads tuna tartare honey soy sesame toasted ciabatta ~ 9.75 soft shell crab sliders celeriac & wasabi remoulade ~ 11 seared scallops parsnip & vanilla puree mother sauce ~ 12 prawns krispies
GHOST II MENUS. CANAPE 1 OPTION 10 canapes plus mini substantial. CHEF Jesper Hansen $85 per person (min 40) ON ARRIVAL Mixed olives & trail mix G/F
GHOST II MENUS CANAPE 1 OPTION 10 canapes plus mini substantial Jesper Hansen $85 per person (min 40) CANAPÉS Watermelon with feta cheese, mint & pink peppercorns V, G/F Blackened salmon with coriander
ORGANIC SOUR DOUGH LOAF
TO START ORGANIC SOUR DOUGH LOAF Extra virgin olive oil, balsamic vinegar, butter 8 MARINATED OLIVES Kalamata, ligurian, green sicilian, manzanella 8 A glossary for our menu items can be found on the last
Menus and pricing valid to 31 st August Prices are per person, exclusive of GST, based on a minimum of 21 guests.
Our menus are designed to showcase the very best fresh, seasonal ingredients, sustainably sourced from hand-picked suppliers; our beautifully-crafted dishes allow the unique flavours of New Zealand to
À la carte Menu SERVED IN FIG RESTAURANT & BAR FROM 5.00PM 9.30PM.
À la carte Menu Entrée BREADS & SOUP SOURDOUGH GARLIC BAGUETTE...9.90 Freshly baked with garlic herb butter. ARTISAN BREAD LOAF...12.90 Served with a selection of dips. SOUP OF THE MOMENT...14.90 Served
DINING ON THE ROCKS. Using classic and modern culinary techniques to preserve and exploit
DINING ON THE ROCKS Welcome to Dining on the Rocks, whereby we trust you will enjoy Nico s creations, which are based around several values that we hold very dear. Our focus is on creating imaginative,
The Monday Room. Brunch, Dessert & Everything In-Between. The Monday Room Day Menu. Lunch Menu 10.30am 3pm
The Monday Room. Brunch, Dessert & Everything In-Between Lunch Menu 10.30am 3pm Our lunch menu was written with some of our favourite international restaurants in mind. Melbourne inspired, we invite you